Saucer-Cake for Tea

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Mix the flour and tous-les-mois together.
  2. Add the sugar, the candied peel cut into thin slices, the butter beaten to a cream, and the eggs well whisked.
  3. Beat the mixture for 10 minutes.
  4. Put it into a buttered cake-tin or mould, or, if this is not obtainable, a soup-plate answers the purpose, lined with a piece of buttered paper.
  5. Bake the cake in a moderate oven from 1 to 1-1/4 hour.
  6. When cold, put it away in a covered canister.
  7. It will remain good some weeks, even if it be cut into slices.
Original Text
SAUCER-CAKE FOR TEA. 1774. INGREDIENTS.—1/4 lb. of flour, 1/4 lb. of tous-les-mois, 1/4 lb. of pounded white sugar, 1/4 lb. of butter, 2 eggs, 1 oz. of candied orange or lemon-peel. Mode.—Mix the flour and tous-les-mois together; add the sugar, the candied peel cut into thin slices, the butter beaten to a cream, and the eggs well whisked. Beat the mixture for 10 minutes, put it into a buttered cake-tin or mould, or, if this is not obtainable, a soup-plate answers the purpose, lined with a piece of buttered paper. Bake the cake in a moderate oven from 1 to 1-1/4 hour, and when cold, put it away in a covered canister. It will remain good some weeks, even if it be cut into slices. Time.—1 to 1-1/4 hour. Average cost, 1s. Seasonable at any time.
Notes
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